Poached quince with rosewater and elderflower cream with lemon and poppy seed shortbread

Preparation method

1. For the shortbread, preheat the oven to 160C/320F/Gas 3 and line a baking tray with non-stick baking paper.

2. Putlsethe flour, butter and caster sugar in a food processor to mix briefly. Tip the mixture into a bowl and add the lemon zest and poppy seeds. Using your hands, bring the mixture together into a ball.

3. Roll out the shortbread to a thickness of about 0.5cm/¼in and, using a biscuit cutter, stamp out rounds. Place the rounds slightly spaced apart on the baking tray and bake for 15-20 minutes, or until pale golden-brown. Leave to cool on the tray for a few minutes and then transfer to a wire rack.

4. For the poached quince, peel and slice the quince. Put the rosewater in a shallow pan with the caster sugar and 100ml/4fl oz water. Add the quince in a single layer and cook over a low heat for about 30-35 minutes, or until tender. The liquid should simmer, not boil. Leave to cool in the syrup.

5. For the elderflower cream, whip the cream in a mixing bowl until soft peaks form when the whisk is removed. Gently fold in the elderflower cordial and liqueur. Taste and add a little icing sugar if you like.

6. Using two dessertspoons, shape the cream into quenelles (rugby ball shapes) and place on serving plates. Arrange slices of the quince to the side and serve with the shortbread.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4